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Japanese Steakhouse Mushroom Soup Recipe

Often referred to as clear Japanese soup in restaurants. I just love the taste of this. Mine has a little more flavor of soy, ginger and garlic. A great tasting soup with lots of mushrooms in it. If you like this soup it isn't exactly the same as those steakhouses but sure to satisfy in a pinch. Very easy to make and takes no time.

Japanese Steakhouse Mushroom Soup Recipe

8 thinly sliced mushrooms preferably shiitake1 cup thinly sliced portobello mushrooms6 cups chicken broth2 cups beef broth1/4 cup soy sauce1 onion cleaned and cut in half2 cloves whole garlic cleanedwhole carrots and 3 stalks celery1 tablespoon large piece for flavor of ginger3 tablespoons chopped parsleyPlace all vegetables in the pot and simmer for 45 minutes on low. Strain all the vegetables out that you don't want to eat with a strainer spoon ( I remove the celery and ginger onion and garlic). Ladle into bowls served with chopped green onions. Note: If making your own chicken stock use chicken breasts and boil until all the foam at the top is gone and been removed. Use chicken for another meal.